Freeze _at once_. When frozen, remove the dasher and repack as directed above.
A less expensive but more mildly flavored ice may be prepared by using 3 pints of water (instead of 4 cupfuls). When the greater quantity of water is used, 3 1/4 cupfuls (instead of 2 3/4 cupfuls) of sugar should be used.
These recipes for Fruit Ice are modifications of the popular recipe termed "Five Threes."
QUESTIONS
Explain why it is necessary to scald the can, cover, and dasher of an ice cream freezer (see _Care of Milk_).
What harm sometimes results when an ice cream freezer has been carelessly prepared?
Why should not the salt water be drawn from the freezer during freezing (see Experiment 79)?
What is the purpose of placing paper over the can when packing the frozen mixture?
What is the purpose of covering the packed freezer with carpet, blanket, or newspapers (see _The Principle of Fireless Cookery_)?
Why is it well to tie heavy paper around an _outside metal_ bucket of a freezer?
Why should "Fruit Ice" mixture be frozen _at once_ after preparing the fruit?
Heat aids chemical action. Can you explain why acid mixtures are not acted upon by the metal and consequently discolored when _frozen_ in a tin or iron can?
LESSON CLXI
FROZEN CREAMS
Frozen desserts consist of:
1. CREAM MIXTURES:
(_a_) _Plain Ice Cream_.--Cream, sugar, and flavoring. This is sometimes called Philadelphia Ice Cream.
(_b_) _French Ice Cream_.--Custard, cream, and flavoring. On the continent, this frozen mixture is called Neapolitan Ice Cream. In this country, three kinds of frozen mixtures served together make up what is termed Neapolitan Ice Cream.
(_c_) _Mousse_.--Whipped cream, folded into various sweetened and flavored mixtures, placed in a mold, and packed in ice and salt, but not beaten.
2. WATER MIXTURES:
(_a_) _Water Ice._--Fruit juice, water, and sugar.
(_b_) _Sherbet._--Water ice with the addition of dissolved gelatine or beaten whites of eggs.
(_c_) _Frappe._--Water ice of coarse texture.
(_d_) _Granite._--Water ice to which fruit is added after freezing.
3. FROZEN PUDDINGS:
Various sweet mixtures.
METHOD OF MIXING FROZEN FOODS.--The sugar of a frozen dessert should always be dissolved. To accomplish this a sirup should be made of the sugar and water (see Experiment 11). For mixtures that contain no eggs, but in which cream or milk is used, the cream or milk may be scalded, and the sugar dissolved in the hot liquid. If eggs are used to thicken ice cream, they should be combined with the sugar and cream and cooked as for a soft custard.
In sherbets, whites of eggs are often used. They are usually beaten stiff, and added uncooked to the mixture. If fruit juice is to be used with milk or cream, the latter should be chilled before adding the fruit. Fruits that are to be frozen with the other ingredients should be crushed thoroughly. Small fruits, or large fruits cut in pieces, are
sometimes added to a dessert after it is frozen, thereby preventing the fruit from freezing and becoming hard. All frozen mixtures should stand several hours before serving, in order to ripen.
PLAIN ICE CREAM
1 quart cream 3/4 cupful sugar 1 tablespoonful vanilla
Prepare as directed in _Method of Mixing Frozen Foods._
CHOCOLATE ICE CREAM
1 quart cream 1 cupful sugar 2 ounces chocolate 1/3 cupful boiling water Salt 1 teaspoonful vanilla
Scald the cream; add the sugar to it. Prepare the chocolate in the usual way, by cooking it in the boiling water until a smooth paste is formed (see _Chocolate_). Add the chocolate mixture to the hot cream. Cool, add salt and vanilla, and freeze.
FRENCH ICE CREAM
1 quart cream 1 pint milk 3 egg yolks Salt 1 cupful sugar 1 tablespoonful vanilla
Prepare as directed in _Method of Mixing Frozen Foods_.
FRUIT ICE CREAM
2 cupfuls fruit juice, _or_ 3 cupfuls crushed fruit 1 quart cream 2 cupfuls sugar
Prepare and freeze according to the _Method of Mixing Frozen Foods_.
For Frozen Fruit or Water Ice, use water instead of cream.
The flavor of most fruits is improved by adding 2 tablespoonfuls of lemon juice to the water mixture.
QUESTIONS
For Fruit Ice Cream, why is it necessary to chill the cream before adding the fruit juice or crushed fruit (see Experiment 61)?
Why is it necessary to crush the fruit for frozen fruit mixture?
How much sugar would be required to sweeten one and one half quarts of custard, according to the recipe for Soft Custard? Compare this with the quantity of sugar used for French Ice Cream. How do extremely cold beverages affect the sense of taste? From this, account for the difference in the quantity of sugar used in frozen and in cold desserts. Also compare the quantity of sugar and vanilla used in Chocolate Ice Cream and Chocolate Beverage. Account for the difference.
Approximately how much ice is required to freeze and pack one quart of Ice Cream? What is the cost of ice per hundred pounds?